Spanish recipe for 2 people, takes only 20 mins; recipe has chorizo, onion, garlic clove, flat-leaf parsley, stock, chopped tomato, butter bean, sherry vinegar, clam and crusty bread.
Clam, chorizo & white bean stew
Course: Spanish
Servings
2
servings
Prep time
15 mins
Ingredients
- Flat Leaf Parsley: small bunch flat-leaf parsley, 1/2 finely chopped, 1/2 roughly chopped
- Garlic Clove: 1 garlic clove, crushed
- Onion: 1 onion, finely chopped
- Chopped Tomato: 400g can chopped tomatoes
- Sherry Vinegar: 1 tsp sherry vinegar
- Butter Bean: 400g can butter beans or white beans, rinsed and drained
- Crusty Bread: crusty bread, to serve
- Chorizo: 50g chorizo, diced
- Stock: 200ml hot stock, fish or vegetable
- Clam: 600g clams, cleaned
Directions
- Fry the chorizo in a large frying pan with a lid, over a medium heat until it is starting to crisp up and release its oil. Add the onion and cook for 5 mins until starting to soften. Then add the garlic and finely chopped parsley, and fry for 1 min more.
- Pour on the stock and tomatoes. Bring to the boil, reduce the heat, then add the beans and sherry vinegar. Simmer for 10 mins until the liquid is slightly reduced.
- Scatter over the clams, cover with the lid and steam for 2-4 mins, shaking the pan occasionally until the clams are open. Have a little taste before seasoning, as the clams can be quite salty. Then scatter over the chopped parsley. Eat with lots of crusty bread.
